How to make cheese sauce

How to make cheese sauce is surely one of life’s fundamental cookery lessons; it should be taught at nursery school and would be if I were Prime Minister. Yes you can buy a tub of ready made but it’s likely to have a weird ‘gloop’ about it and cost six times as much as making it yourself, which takes minutes and tastes a million times better. You can freeze this very successfully.
Serves: 4 • Prep time: 10 mins • Cook time: 30 mins • Easy 
  • 500ml whole milk
  • 40g real butter
  • 40g plain flour
  • 1 level tsp of Dijon mustard
  • 100g extra mature cheddar, grated. This is more than most recipes but I like my cheese sauce properly cheesy.
Melt the butter in a small saucepan and when it’s bubbling but not brown add the flour and stir with a wooden spoon. Cook over a medium heat for a minute or two, it’ll look like the picture above. What you’re doing is cooking the starch in the flour so that it swells and will thicken the sauce. This is called a roux.

Get a hand whisk and gently whisk the milk into the roux, then keep a medium heat and stir with a wooden spoon until the sauce thickens.

Once the sauce is nice and thick and smooth stir in the mustard and then add the cheese and continue to cook and stir until all the cheese has melted.
Nutrition info
Cheese is not only gorgeous to eat but provides some important nutrients including phosphorus, calcium and vitamin B12. Phosphorus forms part of every one of our cells, so is pretty important! It's actually quite abundant in the diet so you don't have to OD on cheese - sorry :) Calcium is not only good for teeth and bones but helps to balance the PH of the blood as well as assisting with nerve signals and muscle function. B12 performs a lot of functions but its main claim to fame is red blood cell production.

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Many’s the long night I’ve dreamed of cheese. Toasted mostly.
Robert Louis Stevenson III
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